Making A Carrot Halva

Last night I decided to use up a two-pound bag of (pre-peeled baby) carrots and some milk by making gajar-ka-halva. It's a carrot halva, or pudding. I had to grate all the individual baby carrots, which was the hardest part. The next step was cooking the carrots in milk and two cardamom pods till it all came to a boil, then reducing the heat to medium until the milk was cooked away. That took about forty-five minutes. I then added ten tablespoonfuls of vegetable oil and fried the carrot mixture for thirty to forty minutes. This required constant stirring and folding. I added three tablespoonfuls of sugar and let the halva cool. This is the first time I've tried the recipe and it turned out well. I'd recommend against actually buying pre-peeled baby carrots, because grating them is very laborious. Should you want to try the recipe, it's in An Invitation to Indian Cooking, by Madhur Jaffrey (New York: Vintage, 1973/1975).

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The Eaties and Grindies

Recipes of the eighties and nineties. Good overview of the decades' food trends, too.

Rare Cookbooks, Part Two

I found this at the library. The title in full is Victorian Ices & Ice Cream: 117 Delicious and Unusual Recipes Updated for the Modern Kitchen: Original Recipes from The Book of Ices by A.B. Marshall, London, 1885. A reprint of The Book of Ices (London: Marshall's School of Cookery, 1885) by Agnes B. Marshall, this edition was published in 1976 by The Metropolitan Museum of Art and Charles Scribner's Sons. The introduction and annotations are by Barbara Ketcham Wheaton and the foreword is by A. Hyatt Mayor.

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December 10 update: On a related note, Rose Vesel Mattus, the co-founder of Haagen-Dazs, has died. In 2004 she wrote The Emperor of Ice Cream: The True Story of Haagen-Dazs.

Rare Cookbooks, Part One